Light and crispy, halfway between a Roman and Neapolitan style: this is Marco Rufini’s pizza. His “Casale Rufini” is located in Gallicano, in Lazio, the gateway to Rome: the atmosphere is welcoming, with a large wood-oven upon entering. The chef and pizza maker Marco Rufini has a personal blend of flours: a mix of special 0 and 1 with wheat germ, 7 g of fresh yeast per kg and a rising time of up to 72 hours. The topping ingredients arrive daily from local farmers and producers, in addition to other excellent Italian products. The beer list proposes artisan products of the Lazio region.